Pumpkin Zucchini Bread #PumpkinWeek

 Flavored with all the warm spices of fall, this Pumpkin Zucchini bread is perfect for breakfast, snacks or served alongside the Fall Harvest Chowder that I shared yesterday.

Welcome to Day 2 of Pumpkin Week.......

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Pumpkin White Hot Chocolate by The Redhead Baker

Breakfast and Baked Goods

• Pumpkin Pecan Zucchini Bread by Love & Confections
• Pumpkin Zucchini Bread by A Day in the Life on the Farm

Dessert Recipes

• Pumpkin Pie Bread Pudding by Making Miracles

We enjoyed this bread the first night as part of a soup and bread dinner.  It was perfect with the Fall Harvest Chowder.  The next morning, and for several mornings thereafter, we enjoyed it with a schmear of butter for breakfast.  

Tomorrow I will be sharing another savory pumpkin recipe with you that you aren't going to want to miss.  See you then.

Quick Breads, Pumpkin, Zucchini, Fall Flavors

Breads

American

Yield: 24 servings (2 loaves)

Author: Wendy Klik

Print

Pumpkin Zucchini Bread

Tender, seasonal bread filled with the spices and flavors of Fall.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients:

• 3 eggs
• 2 c. sugar
• 1 c. pumpkin puree
• 2 sticks butter, melted and cooled
• 1 T. vanilla
• 3 c. flour
• 1 t. baking soda
• 1/2 t. baking powder
• pinch of salt
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 1/2 t. cloves
• 1 c. shredded zucchini

Instructions:

1. Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.  Set aside.
2. In large bowl of stand mixer, fitted with the paddle attachment, beat the sugar and eggs until light and creamy.  Add the pumkin, butter and vanilla.  
3. Turn speed to low and slowly mix in the flour mixture until well combined.  Increase speed and mix well.  Reduce speed and stir in zucchini. 
4. Divide batter between two loaf pans that have been treated with baking spray.  Bake in a preheated 350* oven for 50-60 minutes, until a skewer inserted removes cleanly.  Cool in pans for 10 minutes before turning out onto a wire rack to cool completely.

Notes:

Adapted from a recipe found in Taste of Home.

Calories

204.98

Fat (grams)

8.47

Sat. Fat (grams)

5.09

Carbs (grams)

29.96

Fiber (grams)

0.86

Net carbs

29.10

Sugar (grams)

17.33

Protein (grams)

2.70

Sodium (milligrams)

138.97

Cholesterol (grams)

43.50

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